Milk Chocolate Creams Recipes

Steps:

• Place chocolate in a blender. Bring cream to a simmer in a small saucepan. Immediately remove from heat, and pour over chocolate. Blend until smooth.
• Blend in vanilla and a pinch of salt. With the machine running, add yolks. Blend until well combined. Pour about 3/4 cup chocolate mixture into each of 4 serving bowls.
• Freeze, uncovered, for 30 minutes. Then refrigerate, uncovered, for 30 minutes. (The texture should be soft and creamy.) Serve cold with berries.

Steps:

• Place the cream and chocolate in a large heatproof bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Heat just until the chocolate melts, stirring occasionally. Off the heat, whisk in the cocoa powder, vanilla and Cognac and set aside.
• In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan over medium heat, heat the milk, sugar and salt until hot but not simmering. In a separate large bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk mixture into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat for a few minutes, stirring almost constantly with a wooden spoon, until the mixture thickens like heavy cream. (Don't allow it to boil!) Cook for 30 seconds, scraping the bottom of the pan with the spoon. The mixture should coat the spoon and if you run your finger down the back of the spoon, it will leave a clear trail.
• Immediately, pour the mixture through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Mix in the Oreos in the last few minutes. Transfer to a container or loaf pan, cover and freeze. Soften slightly, scoop and serve frozen.

Steps:

• Place chocolate in a blender. Bring cream to a simmer in a small saucepan. Immediately remove from heat and pour over chocolate. Blend until smooth.
• Blend in vanilla and a pinch of salt. With the machine running add egg yolks. Blend until well combined. Pour about 3/4 cup chocolate mixture into each of 4 serving bowls.
• Freeze, uncovered, for 30 minutes. Then refrigerate, uncovered, for 30 minutes. (the texture should be soft and creamy). Serve with cold with berries.